These quick pickled jalapeños are easy to make and a no-brainer topping for your nachos, but the fun doesn't stop there. Use them to make any sandwich more special and any salad less snoozy!
Ingredients
- 0.75 cups water
- 0.75 cups distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic , crushed
- 0.5 teaspoons oregano
- 10 large jalapeño peppers , sliced into rings
Instructions
-
1
Gather all ingredients.
-
2
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeño peppers, and remove from heat.
-
3
Let mixture cool for 10 minutes.
-
4
Pack peppers into two 8-ounce jars using tongs and cover with vinegar brine mixture. Let pickles cool completely at room temperature.
-
5
Cover jars with tight-fitting lids and refrigerate until needed.
Nutrition Facts
Per serving
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